As it’s getting colder and I haven’t picked my basil leaves in our pocket garden, decided to prepare this old time favorite that I got from my friend. Let me first show you my humble basil plants waiting to be plucked.
2 whole boneless chicken breast (skinned/sliced)
3 cloves garlic (minced)
1/2 tsp. red pepper flakes
3/4 cup coconut milk
1 Tbsp. each of fish sauce and rice wine vinegar
1 shallot (sliced)
2 inch fresh ginger (sliced into matchbox)
6 stalks scallions (sliced)
2 cups fresh basil leaves ( soaked in water/ drained/sliced)
1. Heat a tablespoon of olive oil in a wide frying pan on medium heat, add the ginger and brown but don’t burn then add garlic and onion until fragrant and are translucent and transfer onion mixture in a small bowl and set aside.
2. Add the chicken to pan and brown the meat on both sides until all are done, don’t crowd the pan by removing the cooked chicken slices until everything are cooked.
3. Add the onion mixture into the pan and add the coconut milk, fish sauce, rice wine vinegar and red pepper flakes and stir and turn the stove on medium heat.
4. Add the mushrooms and half of scallions and basil leaves and stir for a few minutes then turn off the heat. Add the remaining scallions and basil leaves. Serve with steamed Jasmine rice while still hot.